I'd like to start a new series here on this little blog of mine; a health journey. I intend for it to cover a range of health topics, illustrated through my own quest. I am not a nutritionist, psychologist or life coach. I have no special training in any health related field, so this is all I can offer, my own journey. Because, dear internet, here's the truth; I don't feel healthy. Gasp, the vegan just admitted that plants aren't the magic pill to cure all ails, and she doesn't glow from within and poop out gold? Not so fast vegan haters (let's pretend my audience is wide enough there are some of you out there) IT'S NOT THE PLANTS, GOD DAMN IT, IT'S ME.

I will unabashedly admit that this recipe was a complete experiment that just happened to turn out really, and I mean really, well. Fed up with pretty much all plant based ice creams on the market that were either full of gums, sugars and modified ingredients I had concluded that the only way I was going to satisfy my want for a creamy, rich, whole-foods and non-processed ice-cream would be to make my own.

Preparing for winter in New England is a bit like preparing for a mental health crisis -- you know it will be worse than you can let yourself remember, you know you will need some no-brainer self care tools in place and you know that it will pass but in the midst of it that won't matter. My analogy here is fitting for me personally because the first usually brings about the latter, which I know to be true for many of us cold weather dwellers. It's not a matter of if, but when the cold will hit and when it does I generally don't want to venture out from under the blanket I will be living in for three to four months. That's why this year I'm stocking up on healing, cozy and warm recipes that take minimal effort. It may be sunny September now, but I'm preparing for the storm. Winter is coming, people. Are you ready?

I get such inexplicable joy out of making something new out of something I've already made. It's the half-ass creative in me. In this case, it was the happy accident (leftover Monday) of combining my tofu scramble recipe with my vegan egg (v'egg) patty recipe to make these almost too easy mini quiches. These little guys are awesome for meal prepping a grab'n'go breakfast for your school or work week. I also love that they can serve as a fridge clear out recipe because you can through in whatever you need to use up as the filling. I've tried tempeh bacon and chives, asparagus and leeks, mushroom and spinach and these tex-med inspired ones that I've shown here.

This creamy and comforting dish features fresh vegetables and healthy, clean way to satisfy your richest cravings. I offer up a dish with no oil that is super low in fat and chock full of vegetables and the antioxidants, minerals and vitamins that they supply. Let's run through some of the benefits of this veg, shall we?

This is me saying goodbye to summer with this seasonally inspired flatbread pizza. The basil for the pesto was picked from my own little plant that's been growing so beautifully all summer on the porch of my apartment. I love eating what's growing right now, right here. There's something really grounding about it, I think it has a way of connecting us to this planet, this place (wherever you may be), and this moment.

I've been kind of obsessed with this new creation -- putting it on my toast every morning, in pastas, atop pizza and as the main attraction of these little crostinis. My next endeavor might have to be a cannoli. I'm finding it works perfectly in place of your conventional ricotta in any recipe, perfect for vegans and lactose intolerants alike.

Easy, satisfying, totally approachable. I love black bean burgers, a clear plant based staple in my book. Likely because I love just about anything blamed between two pieces of bread, but there's something so special about this one. I love the combination of traditionally southern flavors with basil and roasted red pepper which strike me as more European-esk. How many more times can I tell you what I love? Cheese sauce, I also love vegan (duh) cheese sauce, and these are the perfect vehicle. They're hearty, loaded with protein and full of flavorful intrigue. I'm done selling you on this one, let me show you what I mean.

When I'm craving something sweet, the satiation process begins with the making; a combination of time, patience and minimal effort, and ends with the presentation. Somehow I feel more deserving of indulgence when I've waited in agony for it. Am I alone in this? This recipe takes little to no kitchen skills, but a whole lotta patience, as like most raw desserts, it requires time in the freezer. But half the pleasure in these cute little treats is had just by looking at them. I love pretty sweet things, and I am so not a baker, so here I got my fix with some ombré and topping the hell out these babies, unnecessary to taste, but I eat with my eyes.

There's something so crazy fresh about an all plant taco, and it's exactly what my body wants in the summer. Over here in New England the summer is intensely hot and fleeting, so I'm looking for foods to cool me down so I can stay out longer and later in the heat. This recipe is primarily just chopping vegetables and assembling them. Yes, let's not melt our faces with hot food, I want chilly, sticky finger food this summer.

Oozy-gooey comfort food with zero quilt, in fact, this dish is actually good for you. Beets are incredible little vegetables, but I'm personally not crazy about them, so I was pretty delighted when I tentatively bit into my newest creation and it was not only tolerable but like, insanely enjoyable. A hint of fat, hella carbs and some really hard working nutrients like vitamin A, B9, potassium and manganese, meaning not only can you indulge before swimsuit season, but you should.

Warm, a little fiery, a little rich too, and incredibly fresh. Thai curry has elements that are perfect for spring time and waking up the senses. The keys to this thai curry is fresh aromatics and a little sour and sweet -- also keys to happy digestion. Try this recipe for a punch to your taste buds and healing for your belly.

When we begin to align our bodies rhythms with the rhythms of life we find all around us in nature, we increase our immunity, we are better equipped to deal with stress, and we align with our center of gravity, making us less likely to cause ourselves injury. The benefits really are boundless.

The change of the seasons affects many of us; lethargy, brain haze, sickness and just generally feeling out of sorts. Changing your diet to match the season can drastically improve all areas of health by adding the microbes to our digestive tract -- the gut, or micro biome -- that support our immunity to the microbes of the given season. For instance, seasonal allergy sufferers will find improved immunity to spring pollen by consuming the flowering fruits of the season, such as apples, pears and cherries.

Breakfast staple right here. I've always been a huge breakfast person, and so when I went vegan I was bereft at the prospect of no more eggs and bacon. As I've grown into my veganism the reality of a fried up chicken period and the loins of a sweet little pig absolutely horrify me, but it took a while for the idea of a traditional diner breakfast to turn from enticing to rather revolting. Ok, enough carnivorous food bashing, sorry friends. Because, this story is about a breakfast lover learning to love breakfast in a new and exciting way.